Oriental Rice

  • 11/2 C water
  • 1 C chicken stock or broth,fat skimmed from top
  • 11/3 C long grain white rice, uncooked
  • 2 tsp vegetable oil
  • 2 Tbsp onion, finely chopped
  • 1 C celery, finely chopped
  • 2 Tbsp green pepper, finely chopped
  • 1/2 C pecans, chopped
  • 1/4 tsp ground sage
  • 1/2 C water chestnuts, sliced
  • 1/4 tsp nutmeg to taste black pepper


  1. Bring water and stock to boil in medium-size saucepan.
  2. Add rice and stir. Cover and simmer for 20 minutes.
  3. Remove pan from heat. Let stand,covered, for 5 minutes or until all liquid is absorbed. Reserve.
  4. Heat oil in large nonstick skillet.
  5. Sauté onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients, including reserved cooked rice. Fluff with fork before serving.

Author : tiaratheblogger // 12:15:00 AM
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